📝 About This Recipe
Transport your senses to a rustic Italian terrace with these silky, charred-to-perfection roasted peppers. This quintessential Mediterranean antipasto transforms humble bell peppers into a luxurious delicacy through the magic of high-heat roasting and a vibrant, herbaceous marinade. The combination of smoky sweetness, pungent garlic, and the unexpected brightness of fresh mint makes this dish a timeless staple of Italian home cooking.
🥗 Ingredients
The Peppers
- 4 pieces Large Bell Peppers (A mix of red and yellow for visual contrast)
- 1 tablespoon Extra Virgin Olive Oil (For coating before roasting)
The Infused Marinade
- 1/4 cup Extra Virgin Olive Oil (Use high-quality cold-pressed oil)
- 3 pieces Garlic Cloves (Thinly sliced into 'paper-thin' slivers)
- 1/4 cup Fresh Mint Leaves (Hand-torn to release essential oils)
- 1 tablespoon Red Wine Vinegar (To balance the sweetness)
- 1/2 teaspoon Dried Oregano (Preferably Sicilian or wild-grown)
- 1 teaspoon Flaky Sea Salt (To taste)
- 1/2 teaspoon Black Pepper (Freshly cracked)
- 1 pinch Red Chili Flakes (Optional, for a subtle heat)
For Garnish
- 1 tablespoon Capers (Salt-packed, rinsed and patted dry)
- 1 tablespoon Fresh Flat-Leaf Parsley (Roughly chopped)
👨🍳 Instructions
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1
Preheat your oven's broiler to high, or set your oven to its highest roast setting (around 450°F / 230°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
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2
Wash and thoroughly dry the bell peppers. Leave them whole. Rub each pepper lightly with one tablespoon of olive oil to help the skins blister evenly.
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3
Place the peppers on the baking sheet and slide them under the broiler. Roast for 7-10 minutes until the skin is charred and black bubbles appear.
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4
Using tongs, rotate the peppers a quarter turn. Continue roasting and rotating every 5-7 minutes until the peppers are charred on all sides and have begun to collapse.
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5
Once fully charred, remove the tray from the oven. Immediately transfer the hot peppers into a large glass bowl and cover tightly with plastic wrap or a lid. Let them 'steam' for at least 15-20 minutes; this is the secret to easy peeling.
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6
While the peppers steam, prepare the marinade. In a small bowl, whisk together the 1/4 cup extra virgin olive oil, red wine vinegar, sliced garlic, torn mint, oregano, salt, pepper, and chili flakes.
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7
Once the peppers are cool enough to handle, remove them from the bowl. Do not rinse them under water, as this washes away the precious smoky flavor!
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8
Gently peel away the charred skin using your fingers; it should slip off easily. Pull out the stems and discard the seeds and internal membranes.
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9
Tear the peeled pepper flesh into long, 1-inch wide strips by hand for a rustic look, or slice them neatly with a knife.
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10
Place the pepper strips in a shallow serving dish. Pour the marinade over the top, ensuring every strip is well-coated.
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11
Let the peppers marinate at room temperature for at least 30 minutes before serving. This allows the garlic and mint to infuse into the sweet pepper flesh.
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12
Just before serving, scatter the rinsed capers and fresh parsley over the top. Serve at room temperature for the best flavor profile.
💡 Chef's Tips
Never rinse the roasted peppers under the tap; if you have stubborn seeds, just wipe them away with a damp paper towel to preserve the smoky oils. If you have a gas stove, you can char the peppers directly over the flame for an even deeper smoky aroma. Make these a day in advance! The flavor actually improves after 24 hours in the refrigerator, just bring them back to room temperature before eating. Use high-quality extra virgin olive oil, as the oil becomes a delicious dipping sauce for bread once the peppers are gone. If the garlic flavor is too sharp for you, quickly sauté the garlic slivers in the oil for 30 seconds before adding the other marinade ingredients.
🍽️ Serving Suggestions
Serve as part of a classic Antipasto platter alongside Prosciutto di Parma, marinated artichokes, and sharp Provolone cheese. Layer these peppers onto a toasted ciabatta sandwich with fresh mozzarella and a smear of basil pesto. Pair with a crisp, chilled Italian white wine like a Vermentino or a Pinot Grigio to cut through the richness of the oil. Toss the marinated peppers and their juices with freshly boiled spaghetti and a handful of parmesan for a quick, vibrant pasta dish. Serve as a side dish for grilled lamb chops or roasted chicken to provide a sweet and tangy counterpoint to the savory meats.